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Creamy Clam Chowder with Crispy Bacon and Potatoes Recipe

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★★★★★

4.8 from 69 reviews

This classic Clam Chowder recipe features a creamy, comforting blend of crispy bacon, tender potatoes, and fresh clams simmered in a rich half-and-half broth. Infused with aromatic herbs and a hint of smoky paprika, this hearty chowder is perfect for a cozy meal served with crusty bread or oyster crackers.

Ingredients

Scale

For the Chowder Base:

  • 6 strips thick-cut bacon (or salt pork, chopped into ½-inch pieces)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (diced)
  • 2 celery ribs (diced)
  • 3 garlic cloves (minced)
  • ⅓ cup all-purpose flour

For the Liquid:

  • 1 cup chicken broth
  • 3 cups half-and-half
  • 8 oz. bottled clam juice
  • Reserved juice from canned clams
  • 1 chicken bouillon cube
  • 1 bay leaf

For the Main Ingredients:

  • 1¼ lbs. Yukon Gold potatoes (diced into ½-inch cubes)
  • 3 (6.5 oz.) cans chopped clams, drained (juice reserved)

For the Seasonings:

  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon black pepper
  • 1 teaspoon hot sauce (or ½ teaspoon Tabasco)
  • 1 teaspoon Worcestershire sauce

For Serving:

  • Fresh parsley (chopped)
  • Freshly cracked black pepper

Instructions

  1. Cook the bacon: Chop the bacon into ½-inch pieces and add them to a large pot or Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered.
  2. Remove bacon and retain fat: Remove the crispy bacon with a slotted spoon and set aside on paper towels. Leave about 3 tablespoons of bacon fat in the pot; if less, add butter to compensate.
  3. Sauté aromatics: Add butter to the bacon fat and melt completely. Toss in diced onion and celery, cooking for 5-6 minutes until softened and onions turn translucent.
  4. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful to avoid browning.
  5. Make roux: Sprinkle flour over the vegetables and stir constantly for 2-3 minutes until a thick paste forms and the raw flour aroma cooks out.
  6. Add chicken broth: Slowly pour in chicken broth while whisking to prevent lumps. Mixture will thicken and then loosen as liquid incorporates.
  7. Add remaining liquids & seasoning base: Stir in half-and-half, bottled clam juice, reserved clam juice, chicken bouillon cube, and bay leaf. Mix until bouillon fully dissolves.
  8. Season the chowder: Add dried oregano, parsley, thyme, salt, smoked paprika, black pepper, hot sauce, and Worcestershire sauce. Stir well to combine.
  9. Cook potatoes: Add diced potatoes, bring to a gentle boil over medium-high heat. Reduce to medium-low and simmer uncovered for 15-18 minutes until potatoes are fork-tender, stirring occasionally.
  10. Finish with clams and bacon: Stir in drained chopped clams and reserved crispy bacon. Simmer 3-5 minutes to warm through without overcooking clams.
  11. Final seasoning check: Remove bay leaf and taste chowder, adjusting salt and pepper as needed. The chowder should be thick and creamy.
  12. Serve: Ladle chowder into bowls, garnish with chopped fresh parsley and cracked black pepper. Serve hot with crusty bread or oyster crackers.

Notes

  • Be careful not to burn the garlic to avoid bitterness.
  • Make sure potatoes are diced evenly for uniform cooking.
  • Simmer clams briefly to prevent them from becoming rubbery.
  • Reserved clam juice adds extra depth of flavor—don’t discard it.
  • Adjust seasoning to taste, adding more hot sauce if you prefer a spicier chowder.
  • This chowder is best served fresh but can be refrigerated and gently reheated within 2 days.

Keywords: Clam Chowder, Creamy Clam Chowder, Bacon Clam Chowder, Classic Chowder, Seafood Soup

Find it online: https://reemcook.com/creamy-clam-chowder-with-crispy-bacon-and-potatoes-recipe/